This was originally posted by Michele on AOL.

General Tso's Chicken

Make sauce and refrigerate until needed:

1/2 cup Cornstarch
1/4 cup Water
1 1/2 tsp minced fresh Garlic
1 1/2 tsp minced fresh Ginger
3/4 cup Sugar
1/2 cup Soy Sauce
1/4 cup White Vinegar
1/4 cup Sherry (I have used a white wine before as well)
1 can condensed Chicken Broth (I use homemade reduced stock)

Put everything into a quart jar with a lid and shake it up, then put in the fridge. Just shake it up again when you are ready to use it.

3 lbs boneless, skinless chicken, cut into chunks
1/4 cup Soy Sauce
1 egg, beaten
1 cup Cornstarch
2 cups sliced Green Onions
8 small dried Hot Peppers, seeds removed (get these in the produce section in a grocery store)

Mix chicken, soy sauce, and pepper. Stir in egg. Add cornstarch, and mix until chicken pieces are coated. (It will look awful at this point.) Deep fry 7 or 8 chicken pieces at a time in a 350ºF oil until chicken pieces are crispy. Drain on paper towels. Repeat until all chicken chunks are fried.

Place a small amount of oil (~1 TBS) in wok, and heat to 400ºF. Add onions, peppers, and stir fry about 30 seconds. Stir sauce mixture, then add to wok. Cook until thick. If it gets too thick, add water to right consistency. Add chicken to sauce in wok, and cook until all is hot and bubbly.

Serve with fried or steamed rice.

Pam